Tom Shunick's, Famous Potato Salad.

Contributed By: Kay Davis


3 pounds red potatoes, up to 4 pounds
1 medium Vidalia onion chopped
1 medium green bell pepper chopped
1 sm. jar chopped pimento optional
chopped fresh parsley as desired
3 stalks celery thinly sliced
1/4 cup sliced radishes optional
5 each eggs, hard boiled sliced, reserve 1 for garnish
The Famous Dressing Mixture:
1 cup mayonnaise
1/2 cup heavy cream unwhipped
2 tablespoons granulated sugar
1 & 1/2 teaspoons salt
1 teaspoon fresh ground black pepper more if desired
1 teaspoon paprika
1 teaspoon dry mustard more if desired
2 teaspoons celery seed
paprika for dusting

Select potatoes that are uniform in size, thus cooking time/tenderness will be perfect.


Scrub potatoes under cold water. Place in large pot and cover with cold water. Add a couple teaspoons of salt if you wish. Bring to boil and then let boil at a gentle boil for about 25 minutes, test by piercing with the tip of a paring knife. Potatoes should not be firm to pierce,but soft still offering some resistance. Pour into colander and let
cool to the point you can handle them comfortably. (Remember, the potatoes will continue to cook as they cool). Peel and quarter and then slice, if desired, cut quarters in half and then slice.

Meanwhile, thinly slice the celery (I use my mini-food processor).
Chop the onion and the green bell pepper. Slice the radishes thin, if using. Slice the eggs with an egg-slicer or knife. Reserve one egg(sliced) for garnishing the top of the salad.

Place all of the vegetables in a very large bowl along with the potatoes. Add the chopped pimento, if using.

For the dressing: Add the heavy cream and mayonnaise to a bowl and mix together gently. Add the granulated sugar, the salt, pepper, dry mustard, celery seed and paprika and gently mix all together.

Gently, but thoroughly mix the dressing with the potatoes and the vegetables. BE GENTLE, don't "mash" the potatoes.
Top with the reserved sliced egg and sprinkle with paprika.

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